Strawberry Shortcake Cake
There is just something so special about Strawberry Shortcake Cake. It has all the classic flavors we love in a strawberry shortcake, but layered into a beautiful cake that feels perfect for spring, summer, birthdays, and just about any excuse to make dessert.
We love this recipe because it feels both simple and impressive. The soft vanilla cake layers, fresh strawberry filling, and fluffy whipped cream make every bite light, fresh, and absolutely irresistible. It is one of those desserts that looks bakery-worthy, but is easy enough to make right at home.
If you love fruity desserts like this one, be sure to check out our Bisquick Strawberry Shortcake, Strawberry Cheesecake Dump Cake, and No Bake Strawberry Cheesecake Cups too.
Table of contents
Why You’ll Love This Recipe
- Fresh Strawberry Flavor: The strawberry compote gives this cake a bright, sweet flavor in every slice.
- Light and Fluffy Texture: The tender cake layers and whipped cream frosting keep this dessert soft and airy.
- Beautiful for Any Occasion: This cake looks stunning on a dessert table but is easy enough for a casual family treat.
- Made with Simple Ingredients: Everything in this recipe is made with easy-to-find ingredients from the grocery store.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This cake starts with pantry staples like flour, sugar, butter, eggs, baking powder, and milk to create soft vanilla cake layers with a little lemon zest for brightness. The filling uses plenty of fresh strawberries cooked with sugar, lemon juice, and a bit of cornstarch for a glossy compote. To finish it all off, we whip heavy cream with powdered sugar, vanilla bean paste, and a pinch of salt for a frosting that is light, creamy, and not too sweet.
Variations
- Add More Lemon: Stir in a little extra lemon zest for a brighter citrus flavor.
- Use Mixed Berries: Swap some of the strawberries for raspberries or blueberries for a fun twist.
- Make It Extra Fancy: Decorate the top with whole strawberries or extra whipped cream swirls for a bakery-style finish.
- Try a Sheet Cake Version: Bake the batter in a 9×13 pan and top with whipped cream and berries for an easier presentation.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients and milk to the butter mixture alternately, beginning and ending with the dry ingredients. Mix until smooth and well combined.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- To make the strawberry filling, combine the sliced strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the berries release their juices and begin to soften.
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, vanilla bean paste, and a pinch of salt until medium-stiff peaks form.
- Place one cake layer on a cake stand or serving plate. Spread a generous layer of whipped cream over the top, then spoon over a thick layer of strawberry filling. Place the second cake layer on top. Frost the top and sides with the remaining whipped cream.
Expert Tips
- Chill the mixing bowl and beaters before whipping the cream for the best texture.
- Make sure the cake layers are completely cool before assembling so the whipped cream does not melt.
- Do not overcook the strawberry filling or it can become too thick once cooled.
- For cleaner slices, chill the assembled cake for 30 minutes before serving.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, you can bake the cake layers a day ahead and store them tightly wrapped. The strawberry filling can also be made in advance and chilled until ready to use.
Yes, because of the whipped cream frosting, the cake should be stored in the refrigerator.
This cake is lightly sweet and balanced with fresh berry flavor, making it a great option if you prefer desserts that are not overly rich.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Strawberry Shortcake Cake
Equipment
- 2 9 inch round cake pans
- mixing bowls
- Electric mixer
- Whisk
- Saucepan
- Cooling racks
- Cake stand or serving plate
- Offset Spatula
Ingredients
For the Cake
- 1 ½ cups sugar
- ½ cup butter softened
- 2 large eggs room temperature
- 2 ½ teaspoons vanilla extract
- ½ teaspoon salt
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 ¼ cups whole milk
- Zest of 1 lemon
For the Strawberry Filling
- 3 pints fresh strawberries hulled and sliced (about 6 cups)
- ⅓ to ½ cup sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch mixed with 1 tablespoon water
For the Whipped Cream Frosting
- 3 cups heavy whipping cream
- ½ cup powdered sugar
- 2 teaspoons vanilla bean paste
- Pinch salt
- Optional Garnish
- Fresh strawberries
Instructions
- Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients and milk to the butter mixture alternately, beginning and ending with the dry ingredients. Mix until smooth and well combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- To make the strawberry filling, combine the sliced strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the berries release their juices and begin to soften.
- Stir in the cornstarch slurry and cook for 1 to 2 more minutes, until the mixture is glossy and slightly thickened. Remove from the heat and let cool slightly.
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, vanilla bean paste, and a pinch of salt until medium-stiff peaks form.
- Place one cake layer on a cake stand or serving plate. Spread a generous layer of whipped cream over the top, then spoon over a thick layer of strawberry filling.
- Place the second cake layer on top. Frost the top and sides with the remaining whipped cream.
- Garnish with fresh strawberries, if desired, and serve.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
